Food Borne Disease

Priority Area: Healthy Environment - Foodborne Disease

Preventing foodborne Disease

The NYSDOH is committed to preventing foodborne disease outbreaks. Surveillance is conducted for all foodborne disease outbreaks, investigating all disease agents, food sources and the places where foods are prepared or eaten. Based on analyses of surveillance information, outreach and prevention strategies are implemented. Foodborne disease outbreaks can be prevented by control or elimination of hazards using a variety of interventions.

Objectives

By the year 2013, reduce by 10% annually the number of foodborne outbreaks to which infected food workers or improper temperatures are contributing factors. For the period 2000-2004, at total of 289 outbreaks were reported with 40 outbreaks identifying an ill worker as the contributing factor. Prevention support activities will include: